Abstract
Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.
Highlights
The consumption of chicken meat has increased over recent decades because of its low-cost, low-fat content, high nutritional value, and unique flavor [1]
The duck fat-based coating solution showed higher apparent viscosity than that of the soybean oil-based coating solution, which resulted in a high coating rate for chicken meat
DFC2 was effective at inhibiting the growth of microorganisms, including total viable count (TVC), E. coli, coliforms, Listeria spp., molds, and yeasts during storage
Summary
The consumption of chicken meat has increased over recent decades because of its low-cost, low-fat content, high nutritional value, and unique flavor [1]. Chicken meat is a perishable product because it enables the growth of spoilage and pathogenic microorganisms [2] This is because of its high moisture and protein contents and high pH value. Edible emulsion coatings are described as a thin and continuous layer of edible biomaterial that may be formed or placed on or between foods [4]. These coating biomaterials are mainly derived from natural materials, including proteins (e.g., gelatin, whey, and zein), polysaccharides (e.g., chitosan and alginate), and lipids (e.g., soybean oil and sunflower oil) [5,6]. Linoleic acid-rich lipid products have poorer rheological and textural properties than oleic acid-rich lipid products [10]
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